Cafe Rouge's Charcuterie

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Cafe Rouge's Charcuterie

Having heard so much about the charcuterie, I was very happy to hear from the hostess at a wine tasting that her selection was from Cafe Rouge. I'd tried the duck liver mousse once before and it was as fabulous as ever with perhaps a stronger mace/allspice-like note in this batch. The rabbit paté was also wonderful. Yet, what blew me away was the pork headcheese. Served at warm room temperature, the aspic was somewhat melty, softening the various pig parts too, and the flavors were incredibly rich and complex. I understand the headcheese is only available about every two weeks.

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